2 lb. salmon fillets, sliced into 3-oz. slices

Salt and freshly ground black pepper

1 lemon, juiced

1 tsp.  Worcestershire sauce

Olive oil

1 lb. assorted wild mushrooms

1 T. butter, plus 7 T.

1/4 C. chopped shallots

1/2 C. Madeira

1/2 C. reduced veal stock

1/2 C. heavy cream

1 sprig fresh thyme

1 sprig fresh chervil

Potato Croquettes, recipe follows

 

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Sauté the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side. In a clean skillet, heat 1/4 C. of olive oil to lightly smoking. Add cleaned and cut mushrooms and sauté on high heat until light brown. Remove from skillet and add 1 T. butter and chopped shallots. Sauté until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

 

Potato Croquettes:

 

3 large baking potatoes, like russets, peeled

1/4 lb. butter

4 egg yolks

Salt and freshly ground black pepper

Nutmeg

1 whole egg

1 C. Oregon hazelnuts, finely chopped

2 C. white bread crumbs

1/2 C. white flour

4 C. canola oil, for frying

 

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

 

Yield:

Calories:

Fat:

Fiber:

 

Oregon